Creamy mushroom sauce
Heat the oil in a non-stick frying pan. Fry the mushrooms for approx. 5 mins., stirring occasionally. Reduce the heat, add the onion, sauté for approx. 3 mins. Sprinkle with flour, mix. Pour in the wine and reduce almost completely. Add the cream, then simmer for approx. 5 mins. over a low heat, season. Garnish with parsley.
According to the packet instructions, cook the pasta in boiling salted water until al dente. Place the baby spinach in a colander, drain the pasta over the top. Mix in the oil, keep warm.
For the crumb coating
Salt the steaks. Place the cornflour and breadcrumbs in two separate shallow dishes, place the egg in a deep dish. Coat the steaks in the cornflour, shake off the excess, then dip both sides in the egg. Coat the schnitzel in the breadcrumbs, pressing firmly on the crumb coating.
Heat the clarified butter in a frying pan. Reduce the heat, fry 2 schnitzel over a medium heat for approx. 2 mins. on each side until golden brown. Remove from the pan, drain on kitchen paper, keep warm in the oven with the door slightly ajar. Fry the remaining schnitzel in the same way.